|
|
|
| Date Added: |
November 20, 2008 |
| Calories: |
60 |
| Serves: |
10 |
| Prep. Time: |
0:00 |
| Category: |
Appetizers, Salads / Dressings, Sides / Condiments, Copy Cat / Restaurant |
|
|
| |
| Ingredients: |
Vegetable oil
2 eggplant - (abt 1 lb ea)
2 red or yellow bell peppers
cut into 1" cubes
2 large yellow onions
3 tender celery stalks
3 tomatoes
1 cup chopped pitted green olives
1/3 cup raisins
2 tablespoons capers
2 tablespoons sugar
2 tablespoons red wine vinegar
1 pinch salt
1/4 cup pine nuts
|
| Directions: one line for each direction. When saved the lines will be numbered. |
- In a deep, heavy sauté pan or fry pan, pour in vegetable oil to a depth of 1/2 inch. Place over medium heat and heat until a piece of the eggplant dropped into the pan sizzles and swims around in the oil.
- Dry the eggplant well with paper towels. Working in batches and adding additional vegetable oil to the pan as needed, carefully arrange the eggplant pieces in the pan in a single layer. Cook, stirring occasionally, until the eggplant is tender and browned on all sides, 7 to 8 minutes. Using a slotted spoon, transfer to paper towels to drain.
- When all of the eggplant has been cooked, fry the bell peppers in the same way until tender and lightly browned, 4 to 6 minutes, then drain on paper towels. Finally, fry the onions and celery together in the same way until tender and golden, 7 to 8 minutes, and drain on paper towels.
- In a large saucepan over low heat, combine the tomatoes, olives, raisins, capers, sugar and vinegar. Stir well and add the fried vegetables and salt. Cover and cook over low heat, stirring occasionally, until thickened, about 20 minutes. Add a little water if the mixture begins to dry out. Remove from the heat, transfer to a serving dish and let cool. If time permits, cover and refrigerate overnight to allow the flavors to marry.
- Bring to room temperature before serving. Just before serving, sprinkle with the pine nuts.
- This recipe yields 8 to 10 servings.
- Comments: In this well-known Sicilian dish, eggplant, bell peppers, celery and onions are cooked separately so that they retain their individual character, then these ingredients are simmered together with tomatoes in a sweet-and-sour sauce. Caponata tastes best the day after it is made, once the flavors have had a chance to blend and mellow. It keeps well in the refrigerator but should be brought to room temperature before serving. Accompany it with crusty sesame seed–topped Sicilian bread for soaking up the fragrant sauce. Caponata can be served hot or cold, as an antipasto or a side dish.
Notes:
Recipe adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999) |
| Nutrition Facts |
| Servings Per Recipe: 10 |
| Amount Per Serving |
| Calories: 60 |
Calories from Fat 26.2% |
|
| Total Fat |
2g |
| Cholesterol |
0mg |
| Sodium |
34mg |
| Carbohydrate |
11g |
| Dietary Fiber |
1g |
| Protein |
2g |
| Points 2 |
| Exchanges: 0 Grain(Starch) |
|
|
| Rating: () |
 |
|
Added On: November 20, 2008 |
|
| * Williams-Sonoma at http://www.williams-sonoma.com |
Post Your Comments You must be logged in to enter comments. SIGN UP! |
|
